1
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Alam AMMN, Kim CJ, Kim SH, Kumari S, Lee SY, Hwang YH, Joo ST. Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics. Food Sci Anim Resour 2024; 44:39-50. [PMID: 38229861 PMCID: PMC10789553 DOI: 10.5851/kosfa.2023.e76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/26/2023] [Accepted: 11/20/2023] [Indexed: 01/18/2024] Open
Abstract
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
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Affiliation(s)
- AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Seung-Yun Lee
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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2
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Kumari S, Alam AN, Hossain MJ, Lee EY, Hwang YH, Joo ST. Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2023; 13:108. [PMID: 38201136 PMCID: PMC10778684 DOI: 10.3390/foods13010108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/19/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.
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Affiliation(s)
- Swati Kumari
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Amm Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
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3
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Joo ST, Lee EY, Son YM, Hossain MJ, Kim CJ, Kim SH, Hwang YH. Aging mechanism for improving the tenderness and taste characteristics of meat. J Anim Sci Technol 2023; 65:1151-1168. [PMID: 38616883 PMCID: PMC11007300 DOI: 10.5187/jast.2023.e110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 04/16/2024]
Abstract
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Yu-Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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4
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Hwang YH, Lee EY, Lim HT, Joo ST. Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics. Food Sci Anim Resour 2023; 43:1067-1086. [PMID: 37969318 PMCID: PMC10636221 DOI: 10.5851/kosfa.2023.e63] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 11/17/2023] Open
Abstract
With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Hyen-Tae Lim
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
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Bakhsh A, Lee EY, Bakry AM, Rathnayake D, Son YM, Kim SW, Hwang YH, Joo ST. Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Kim SH, Kim CJ, Lee EY, Son YM, Hwang YH, Joo ST. Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production. Food Sci Anim Resour 2022; 42:942-952. [PMID: 36415580 PMCID: PMC9647181 DOI: 10.5851/kosfa.2022.e61] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 09/30/2022] [Accepted: 10/05/2022] [Indexed: 12/02/2023] Open
Abstract
To establish a pre-plating method of chicken satellite cells with high purity, pre-plating was performed under culture conditions of 37°C and 41°C, and the pre-plating time was set from a total of 3 hours to 6 hours in consideration of the cell attachment time. The purity of the cells was confirmed by staining paired box protein 7 (Pax7) after proliferation, and Pax7 expression was the highest in culture flasks shaken for 2 hours after incubation at 41°C for 2 hours to prevent the attachment of satellite cells (p<0.05). Also, when pre-plating and proliferation were performed at 37°C and 41°C, the Pax7 expression rate was higher at 41°C. The differentiation capabilities of the three groups (T3, T6, and T7) with high Pax7 expression were compared and the fusion index (%) and myotube formation area (%) determined by myosin heavy chain (MHC) staining was calculated. The T6 and T7 groups, which were cultured at 41°C, showed significantly higher values than the T3 group (p<0.05). There was no significant difference in the expression of Pax7 and MHC between the T6 and T7 groups (p>0.05). These results suggest that pre-plating at 41°C for a total of 4 hours was the most efficient in terms of cost and time for purifying chicken satellite cells for cultured meat.
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Affiliation(s)
- So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Yu-Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52852,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52852,
Korea
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7
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Ismail I, Hwang YH, Bakhsh A, Lee SJ, Lee EY, Kim CJ, Joo ST. Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times. Meat Sci 2022; 188:108787. [DOI: 10.1016/j.meatsci.2022.108787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022]
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8
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Hwang K, Claus JR, Jeong JY, Hwang YH, Joo ST. Vascular Rinsing and Chilling Carcasses Improves Meat Quality and Food Safety: A Review. J Anim Sci Technol 2022; 64:397-408. [PMID: 35709092 PMCID: PMC9184703 DOI: 10.5187/jast.2022.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 11/20/2022]
Abstract
Rinse & Chill® technology (RCT) entails rinsing the
vasculature using a chilled isotonic solution (3°C; 98.5% water and a
blend of dextrose, maltose, and sodium phosphates) to rinse out the residual
blood from the carcass. Infusion of pre-chilled solutions into intact animal
carcasses immediately upon exsanguination is advantageous in terms of lowering
the internal muscle temperature and accelerating chilling. This technology is
primarily used for purposes of effective blood removal, favorable pH decline,
and efficient carcass chilling, all of which improve meat quality and safety.
Although RCT solution contains some substrates, the pre-rigor muscle is still
physiologically active at the time of early postmortem and vascular rinsing.
Consequently, these substrates are fully metabolized by the muscle, leaving no
detectable residues in meat. The technology has been commercially approved and
in continuous use since 2000 in the United States and since 1997 in Australia.
As of January 2022, 23 plants have implemented RCT among the 5 countries
(Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved
RCT. All plants are operating under sound Sanitation Standard Operation
Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP)
program. No food safety issues have been reported associated with the use of
this technology. RCT has been adapted by the meat industry to improve product
safety and meat quality while improving economic performance. Therefore, this
review summarizes highlights of how RCT technically works on a variety of animal
types (beef, bison, pork, and lamb).
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Affiliation(s)
- Koeun Hwang
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin, Madison, WI 53706, USA
| | - James R. Claus
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science &
Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Corresponding author: Seon-Tea Joo, Institute of
Agriculture & Life Science, Gyeongsang National University, Jinju 52828,
Korea. Tel: +82-55-772-1943, E-mail:
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Bakhsh A, Lee EY, Ncho CM, Kim CJ, Son YM, Hwang YH, Joo ST. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review. Foods 2022; 11:1242. [PMID: 35563965 PMCID: PMC9100116 DOI: 10.3390/foods11091242] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/27/2022] Open
Abstract
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Chris Major Ncho
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Yu-Min Son
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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Hwang K, Claus JR, Jeong JY, Hwang YH, Joo ST. Physical and biochemical mechanisms associated with beef carcass
vascular rinsing effects on meat quality: a review. Food Sci Anim Resour 2022; 42:389-397. [PMID: 35611080 PMCID: PMC9108954 DOI: 10.5851/kosfa.2022.e18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 11/23/2022] Open
Abstract
Carcass vascular rinsing and chilling involves infusing a chilled isotonic
solution (98.5% water and a blend of mono- and di-saccharides and
phosphates) into the vasculature immediately upon exsanguination. Primary
purposes of carcass vascular rinsing are to (1) effectively remove residual
blood from the carcass; (2) lower internal muscle temperature rapidly; and (3)
optimize pH decline by effective delivery of glycolytic substrates in the rinse
solution. Previous studies have revealed that the beef carcass vascular rinsing
early postmortem positively affects meat quality, product shelf-life, and food
safety. Thus, the objective of this review is to provide a more comprehensive
understanding of the physical and biochemical mechanisms associated with beef
carcass vascular rinsing, focusing on the relationship between quality
attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and
sarcomere length) and muscle metabolic response to various substrate solutions
(Rinse & Chill®, fructose, sodium phosphate, and
dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early
postmortem. In addition, this review discusses the absence of metabolite
residues (phosphorus, sodium, and glucose) related to the application of the
chilled isotonic solution. This review primarily focuses on beef and as such
extending the understanding of the mechanisms and meat quality effects discussed
to other species associated with vascular rinsing, in particular pork, may be
limited.
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Affiliation(s)
- Koeun Hwang
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin-Madison, Madison, WI 53706, USA
| | - James R. Claus
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin-Madison, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science &
Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Corresponding author: Seon-Tea
Joo, Division of Applied Life Science (BK21 Four), Gyeongsang National
University,, Jinju 52828, Korea, Tel: +82-55-772-1943, Fax:
+82-55-772-1949, E-mail:
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11
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Joo ST, Choi JS, Hur SJ, Kim GD, Kim CJ, Lee EY, Bakhsh A, Hwang YH. A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles. Food Sci Anim Resour 2022; 42:175-185. [PMID: 35028582 PMCID: PMC8728501 DOI: 10.5851/kosfa.2021.e72] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/08/2021] [Accepted: 12/09/2021] [Indexed: 11/06/2022] Open
Abstract
This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Jung-Suk Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Sun-Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea
| | - Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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12
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Bakhsh A, Lee SJ, Lee EY, Hwang YH, Joo ST. Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork. Food Sci Anim Resour 2021; 41:983-996. [PMID: 34796325 PMCID: PMC8564321 DOI: 10.5851/kosfa.2021.e50] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 11/06/2022] Open
Abstract
This study explored the physicochemical, textural, and sensorial properties of a
meat analog (MA) as compared to beef and pork meats. Results illustrate that MA
patties had lower moisture, fat, and protein content, as well as higher ash and
crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness
(L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest
released water (RW) and cooking loss (CL) values, followed closely by MA with
beef displaying the lowest values. Regardless of patty type, the post-cooking
diameter patties were reduced significantly (p<0.05). However, the
Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef
were significantly higher than that of either pork or MA. The visible appearance
of MA patties had more porous and loose structures before and after cooking.
Consequently, based on sensory parameters, MA patties demonstrated the higher
values for appearance and firmness, followed by beef and pork respectively,
although the difference was not statistically significant. Therefore, the
current study demonstrated that some physicochemical, textural, and sensory
characteristics of beef and pork exhibited the most similarity to MA.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Se-Jin Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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13
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Bakhsh A, Lee SJ, Lee EY, Hwang YH, Joo ST. Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods 2021; 10:2811. [PMID: 34829092 PMCID: PMC8617673 DOI: 10.3390/foods10112811] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/07/2021] [Accepted: 11/12/2021] [Indexed: 12/23/2022] Open
Abstract
The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10-40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10-40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10-40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10-40% in beef patties shows promising results.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Se-Jin Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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14
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Bakhsh A, Lee SJ, Lee EY, Sabikun N, Hwang YH, Joo ST. A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration. Foods 2021; 10:foods10030560. [PMID: 33800417 PMCID: PMC8000783 DOI: 10.3390/foods10030560] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/24/2021] [Accepted: 03/04/2021] [Indexed: 12/25/2022] Open
Abstract
This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.); (N.S.)
| | - Se-Jin Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.); (N.S.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.); (N.S.)
| | - Nahar Sabikun
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.); (N.S.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.); (N.S.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
- Correspondence: ; Tel.: +82-55-772-1943
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15
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Hwang YH, Lee SJ, Lee EY, Joo ST. Effects of carcass weight increase on meat quality and sensory properties of pork loin. J Anim Sci Technol 2020; 62:753-760. [PMID: 33089239 PMCID: PMC7553834 DOI: 10.5187/jast.2020.62.5.753] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 11/20/2022]
Abstract
The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (≤ 90 kg), heavy CW (91-100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (Longissimus lumborum) were excised to investigate meat color (CIE L*a*b*), drip loss, cooking loss, released water, Warner-Bratzler shear force (WBSF), and IMF content. Backfat thickness and IMF content of pork loin samples were significantly (p < 0.05) increased with increasing CW, although there was no significant difference in ultimate pH (pHu). CIE a* increased significantly (p < 0.05) with increasing CW, while there were no significant differences in CIE L* or CIE b* among CW groups. Although all WHC measures showed no significant differences among CW groups, WBSF increased significantly (p < 0.01) with increasing CW. Sensory flavor score was significantly increased while panel score for tenderness was decreased significantly (p < 0.001) with increasing CW. Consequently, CW had a positive correlation with flavor but negative correlation with tenderness. These results indicate that the increased IMF content improves flavor, juiciness and palatability, although tenderness deteriorates with increasing CW.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Se-Jin Lee
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea.,Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
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16
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Ismail I, Hwang YH, Joo ST. Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system. Food Chem 2020; 320:126656. [PMID: 32224424 DOI: 10.1016/j.foodchem.2020.126656] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 03/10/2020] [Accepted: 03/19/2020] [Indexed: 11/20/2022]
Abstract
The influence of temperature-time combinations on non-volatile compound and taste traits of beef semitendinosus muscles tested by the electronic tongue was studied. Single-stage sous-vide at 60 and 70 °C (6 and 12 h), and two-stage sous-vide that sequentially cooked at 45 °C (3 h) and 60 °C (either 3 or 9 h) were compared with traditional cooking at 70 °C (30 min). Umami was better explained in the given model of partial least squares regression than astringency, sourness, saltiness, bitterness, and richness. Sous-vide at 70 °C for 12 h characterized the most umami, likely adenosine-5'-monophosphate (AMP) and guanosine-5'-monophosphate (GMP) as significant contributors. Two-stage sous-vide projected higher histidine, leucine, inosine, and hypoxanthine with the astringent and sour taste significant after 6 and 12 h cooking, respectively. Equivalent umami concentration (EUC) between umami amino acids and umami nucleotides showed a strong relationship to umami taste assessed by the electronic tongue.
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Affiliation(s)
- Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, South Korea; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu 22200, Malaysia
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, South Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
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17
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Abstract
The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.
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Affiliation(s)
- Ishamri Ismail
- Division of Applied Life Science
(BK21), Gyeongsang National University, Jinju
52828, Korea
- Faculty of Bioresources and Food Industry,
Universiti Sultan Zainal Abidin, Besut Campus, Terengganu
22200, Malaysia
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science
(BK21), Gyeongsang National University, Jinju
52828, Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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18
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Hwang YH, Bakhsh A, Lee JG, Joo ST. Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat. Food Sci Anim Resour 2019; 39:988-999. [PMID: 31950114 PMCID: PMC6949526 DOI: 10.5851/kosfa.2019.e92] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 11/29/2019] [Accepted: 11/29/2019] [Indexed: 11/17/2022] Open
Abstract
To investigate the relationship between muscle fiber characteristics and meat
quality traits by age of Korean native black goat (KNBG), four muscles
(longissimus dorsi, LD; psoas major, PM;
semimembranosus, SM; gluteus medius, GM)
were obtained from five adult goat (AG; 18 months old) and five young goat (YG;
9 months old). PM muscle had the highest fiber number percentage (FNP) and fiber
area percentage (FAP) of type I, followed by SM, GM, and LD muscles. FNP and FAP
of type IIB were significantly (p<0.001) higher in AG than those in YG.
YG had higher L* values but lower b* values than AG. The highest L* and b*
values were observed in LD muscle (p<0.001). Age and muscle type had
detrimental (p<0.001) effect on shear force and collagen content for all
muscle in AG as compared to YG. YG had significantly (p<0.001) higher
myofibrillar fragmentation index (MFI) than AG for all four muscles. These
results suggest that muscle fiber compositions of different muscle types of KNBG
depend on age, resulting in variations of meat color, MFI, collagen content, and
shear force.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Allah Bakhsh
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
| | - Jung-Gyu Lee
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea.,Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea.,Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
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19
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Ismail I, Hwang YH, Joo ST. Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus. Meat Sci 2019; 157:107882. [DOI: 10.1016/j.meatsci.2019.107882] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 06/25/2019] [Accepted: 06/30/2019] [Indexed: 11/30/2022]
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20
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Sabikun N, Bakhsh A, Ismail I, Hwang YH, Rahman MS, Joo ST. Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage. J Food Sci Technol 2019; 56:4809-4816. [PMID: 31741505 DOI: 10.1007/s13197-019-03941-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2019] [Accepted: 05/12/2019] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM), frozen overnight at - 75 °C immediately, and then stored at - 20 °C for 90 days to measure the meat quality traits. Results showed that longer freezing led to deterioration of meat quality with higher deterioration for post-rigor frozen muscles. Pre-rigor frozen muscles had higher pH, water holding capacity (around 90%), and sarcomere length with a lower thaw and cook loss than post-rigor frozen muscles. The Warner-Bartzler shear force (WBSF) values for chicken leg and breast muscles were insignificant (except pre-rigor leg muscles which had significantly higher WBSF value only at 90th day of storage). The lightness (L*) value increased significantly with increasing storage for all samples. Post-rigor muscles had significantly higher TBARS values (0.62 mg MDA/kg) than the pre-rigor muscles. The leg muscles had better physicochemical characteristics compared to breast muscles, except for the cook loss. Therefore, immediate freezing (prior to onset of rigor) could be an effective way to minimize the quality deterioration of frozen chicken muscles.
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Affiliation(s)
- Nahar Sabikun
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Allah Bakhsh
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Ishamri Ismail
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Young-Hwa Hwang
- 2Division of Applied Life Science (BK21+), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - M Shafiur Rahman
- 3Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, 1205 Bangladesh
| | - Seon-Tea Joo
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea.,2Division of Applied Life Science (BK21+), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
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21
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Hwang YH, Sabikun N, Ismail I, Joo ST. Changes in Sensory Compounds during Dry Aging of Pork Cuts. Food Sci Anim Resour 2019; 39:379-387. [PMID: 31304467 PMCID: PMC6612786 DOI: 10.5851/kosfa.2019.e29] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 04/02/2019] [Accepted: 04/04/2019] [Indexed: 11/30/2022] Open
Abstract
The effects of dry-aging on changes in taste compounds and electronic taste
sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts
were divided into wet-aging and dry-aging treatments and stored for 21 days at
2°C. The contents of nucleotides and free amino acids, and electronic
tongue analysis were investigated at different aging periods (1, 7, 14, and 21
days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased
more rapidly, and they were significantly (p<0.05) higher than wet-aged
pork cuts. Total free amino acids of dry-aged pork cuts were also significantly
(p<0.05) higher than those of wet-aged pork cuts after 21 days of aging.
Consequently, umami intensity of dry-aged pork cuts increased more rapidly and
the values were significantly (p<0.05) higher than those of wet-aged pork
during 21 days of aging. Results suggested that the better palatability of
dry-aged pork cuts might be due to higher umami intensity in relation to higher
contents of inosine, hypoxanthine, and free amino acids.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Nahar Sabikun
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.,Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
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22
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Ismail I, Hwang YH, Joo ST. Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02272-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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Ismail I, Hwang YH, Joo ST. Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat. Food Sci Anim Resour 2019; 39:45-53. [PMID: 30882073 PMCID: PMC6411241 DOI: 10.5851/kosfa.2019.e2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 12/30/2018] [Accepted: 12/20/2018] [Indexed: 11/20/2022] Open
Abstract
This study observed the effects of the double combination of temperatures-times
(2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the
physicochemical properties and collagen solubility (CS) of semitendinosus muscle
from cattle and goat as a comparison to common sous vide treatment (1
temperature: 1 time combination, 1T1T). The new invention of sous vide cooking
method (2T2T) cooked at the first temperature at 45°C for 3 h, and the
second temperature at 60°C, 65°C, and 70°C for 3 h, and
labeled as N45-60, N45-65, and N45-70, respectively. While, common sous vide
treatment (1T1T) were cooked directly for 6 h at 60°C (T60), 65°C
(T65), and 70°C (T70). Results revealed that cooking with 2T2T treatment
improved the water-holding capacity and reduced the cooking loss of both beef
and goat meat. The L* values have no apparent changes between treatment in beef
and goat meat, while a* values of N45-60 treated goat presented markedly higher
values than other treatments but an only slight increase in beef at the same
treatment (p>0.05). Again, 2T2T treatment tended to decrease mean shear
force (SF) values for beef and goat meat with the lowest SF values recorded at
N45-60, and the CS no or less influenced this value. Therefore, the application
of innovative sous vides cooking method (2T2T) presented comparable values in
the treated beef and goat meat as compared to common sous vide method
(1T1T).
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Affiliation(s)
- Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea.,Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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24
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Hwang YH, Ismail I, Joo ST. The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System. Korean J Food Sci Anim Resour 2018; 38:1305-1314. [PMID: 30675123 PMCID: PMC6335132 DOI: 10.5851/kosfa.2018.e66] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/14/2018] [Accepted: 12/14/2018] [Indexed: 11/12/2022] Open
Abstract
To investigate relationships of electronic taste-traits with muscle fiber type
composition (FTC) and contents of nucleotides, porcine longissimus
lumborum (LL), psoas major (PM), and infra
spinam (IS) muscles were obtained from eight castrated LYD pigs.
FTC and taste-traits in these three porcine muscles were measured by
histochemical analysis and electronic tongue system, respectively. IS had
significantly higher proportion of type I fibers while LL had significantly
higher proportion of type IIB than other muscles (p<0.05). IS had the
highest inosine monophosphate (IMP) content while LL had the lowest IMP content
(p<0.05). In contrast, LL had significantly higher hypoxanthine content
compared to PM and IS (both p<0.05). For taste-traits, IS had
significantly higher umami and richness values but lower sourness value than LL
and PM (p<0.05). Sourness and astringency values of LL were significantly
higher than those of IS (p<0.05). The proportion of type IIB fiber was
positively correlated with sourness and astringency but negatively correlated
with saltiness. These results suggest that sourness and astringency tastes are
increased with increasing proportions of type IIB fibers in porcine muscles due
to increase of hypoxanthine content. These results also imply that umami and
richness tastes are increased with increasing contents of type I and IIA fibers
because of increased IMP content in porcine muscles.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.,Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
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Bakhsh A, Ismail I, Hwang YH, Lee JG, Joo ST. Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning. Korean J Food Sci Anim Resour 2018; 38:1286-1293. [PMID: 30675121 PMCID: PMC6335141 DOI: 10.5851/kosfa.2018.e64] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/07/2018] [Accepted: 12/10/2018] [Indexed: 11/06/2022] Open
Abstract
This study assessed the effects of non-stunning (NS) and head-only electrical
stunning (HOES) slaughtering condition on meat quality traits of
longissimus lumborum (LL) muscle from Korean black goat
(KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either
NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and
meat quality traits including muscle pH, meat color measurements (CIE L*, a*,
b*, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear
force (WBSF), and sarcomere length were measured at 24 h postmortem. Results
indicated that NS and HOES had no significant difference on BL %, the rate of pH
decline, meat color properties, and WHC (p>0.05). It has only a small effect on
WBSF and sarcomere length values, but the difference was marginal. These results
suggested that meat quality of LL muscle from goat might not be affected by
slaughter methods because neither NS nor HOES did result in poor quality of
meat.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52852, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52852, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Jung-Gyu Lee
- Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52852, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea.,Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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26
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Hwang YH, Bakhsh A, Ismail I, Lee JG, Joo ST. Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats. Korean J Food Sci Anim Resour 2018; 38:1092-1100. [PMID: 30479514 PMCID: PMC6238026 DOI: 10.5851/kosfa.2018.e42] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/14/2018] [Accepted: 09/16/2018] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to determine meat quality characteristics and fatty acid composition of Korean native black goats (KNBG) finished on intensive feeding of alfalfa (ALF) and conventional feeding of commercial concentrate pellets (CCP) with low-energy common grasses. Ten KNBG (12 months old) were divided into two groups and subjected to either ALF or CCP treatments. The goats were slaughtered after 6 months of feeding with experimental diets to investigate meat quality characteristics and fatty acid compositions of longissimus lumborum muscle. There were no significant differences in proximate chemical composition, collagen, or myoglobin content between ALF and CCP groups of goats. Meat color, water-holding capacity, or tenderness was not significantly different between the two groups either. However, proportions of monounsaturated fatty acids and polyunsaturated fatty acids were significantly (p<0.05) different between the two groups. The proportion of oleic acid was significantly (p<0.05) higher in ALF goat whereas proportion of linoleic and arachidonic acids were significantly (p<0.05) higher in CCP goat. Results suggest that KNBG finished with intensive feeding of alfalfa could produce goat meat with desirable fatty acids for human diets.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Allah Bakhsh
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52852, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52852, Korea
| | - Jung-Gyu Lee
- Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea.,Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52852, Korea.,Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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27
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Hwang YH, Sabikun N, Ismail I, Joo ST. Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade. Korean J Food Sci Anim Resour 2018; 38:950-958. [PMID: 30479502 PMCID: PMC6238040 DOI: 10.5851/kosfa.2018.e27] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 07/31/2018] [Accepted: 07/31/2018] [Indexed: 11/06/2022] Open
Abstract
The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Nahar Sabikun
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.,Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
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28
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Ismail I, Hwang YH, Bakhsh A, Joo ST. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality. Asian-Australas J Anim Sci 2018; 32:282-289. [PMID: 30208691 PMCID: PMC6325383 DOI: 10.5713/ajas.18.0347] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Accepted: 09/05/2018] [Indexed: 02/07/2023]
Abstract
Objective This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45–65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated. Results The results obtained indicated that the innovative sous vide with double thermal treatment (SV45–65) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45–65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45–65 and CON75. Conclusion The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.
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Affiliation(s)
- Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea.,Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu 22200, Malaysia
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Allah Bakhsh
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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29
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Joo ST, Joo SH, Hwang YH. The Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in M. longissimus lumborum of Hanwoo Steers. Korean J Food Sci Anim Resour 2017; 37:780-786. [PMID: 29147102 PMCID: PMC5686337 DOI: 10.5851/kosfa.2017.37.5.780] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 10/18/2017] [Accepted: 10/18/2017] [Indexed: 11/10/2022] Open
Abstract
The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG 1++ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea.,Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
| | - Sung-Hyun Joo
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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30
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Joo SH, Lee KW, Hwang YH, Joo ST. Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers. Korean J Food Sci Anim Resour 2017; 37:716-725. [PMID: 29147095 PMCID: PMC5686330 DOI: 10.5851/kosfa.2017.37.5.716] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/13/2017] [Accepted: 09/13/2017] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to determine the relationship between composition of muscle fiber types and meat quality traits of eight major muscles from Hanwoo steers. Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), gluteus medius (GM), triceps brachii (TB), rectus abdominis (RA) and superficialis flexor (SF) muscles were obtained from 9 Hanwoo steers and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these 8 major muscles. SF had the highest FNP of type I (55.9%), followed by PM (46.4%), TB (45.4%), RA (38.5%), LD (36.8%), GM (36.0%), SM (22.2%), and ST (18.8%). FAP of type IIB ranged from 9.9% in SF to 58.7% in ST. Meat quality traits, including fat content, myoglobin content, collagen content, CIE L* and a*, drip and cooking loss, sarcomere length and Warner-Bratzler shear force, were all significantly (p<0.05) different among these muscles. Due to such diversities among these 8 muscles, lack of correlations were found between fiber type composition and meat quality traits. These results suggest that correlation for each individual muscle should be used to improve meat quality and profitability of retail beef cuts.
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Affiliation(s)
- Sung-Hyun Joo
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
| | - Kyu-Won Lee
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea.,Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea
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31
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Lee KW, Hwang YH, Joo ST. Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses. Korean J Food Sci Anim Resour 2017; 37:593-598. [PMID: 28943772 PMCID: PMC5599580 DOI: 10.5851/kosfa.2017.37.4.593] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 08/07/2017] [Accepted: 08/07/2017] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses (5 carcasses × 5 QGs) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p<0.05) different fat contents among QGs. Collagen contents were significantly (p<0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p<0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p>0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG 1++ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.
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Affiliation(s)
- Kyu-Won Lee
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea.,Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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32
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Joo ST, Hwang YH, Frank D. Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef. Meat Sci 2017; 132:45-51. [PMID: 28602574 DOI: 10.1016/j.meatsci.2017.04.262] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 04/20/2017] [Accepted: 04/24/2017] [Indexed: 12/24/2022]
Abstract
This review addresses the unique characteristics of Hanwoo cattle and potential health implications of consuming highly marbled Hanwoo beef. The Hanwoo breed has high genetic potential for accumulating intramuscular fat (IMF) and producing highly marbled beef. The high level of marbling is achieved through increasing levels of concentrated feed with an extended finishing period. In response to consumer preferences, the level of marbling of Hanwoo beef has been increasing. The IMF content can be manipulated depending on the feeding duration, finishing diet, and genotype. On the other hand, some consumers are expressing concern regarding the consumption of too much animal fat. This review discusses the potential of Hanwoo beef as a dietary source of heart-healthy fats. Highly marbled Hanwoo beef has a high proportion of monounsaturated fatty acid (MUFA) due to the presence of abundant oleic acid. Literature indicates that MUFAs are heart-healthy dietary fats because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Also, recent clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol and consistently increases HDL-cholesterol. Finally, the current work emphasizes that consumption of high oleic acid Hanwoo beef might potentially reduce risk factors for cardiovascular disease, and may become accepted as a healthy well-being food.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea.
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - Damian Frank
- CSIRO, Agriculture & Food, 11 Julius Ave North Ryde, New South Wales, 2113, Australia
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33
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Hwang YH, Joo ST. Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle. Korean J Food Sci Anim Resour 2017; 37:153-161. [PMID: 28515638 PMCID: PMC5434201 DOI: 10.5851/kosfa.2017.37.2.153] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 03/03/2017] [Accepted: 03/03/2017] [Indexed: 11/16/2022] Open
Abstract
Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
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34
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Hwang YH, Joo SH, Bakhsh A, Ismail I, Joo ST. Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat. Korean J Food Sci Anim Resour 2017; 37:948-954. [PMID: 29725218 PMCID: PMC5932948 DOI: 10.5851/kosfa.2017.37.6.948] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 12/09/2017] [Accepted: 12/09/2017] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to investigate the relationship between muscle fiber characteristics and fatty acid composition of four major muscles in Korean native black goat (KNBG). Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), and gluteus medius (GM) were obtained from five male KNBGs of 36 mon of age and subjected to histochemical analysis and to determine fatty acid composition and meat quality traits. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these four muscles. PM had the highest FNP of type I and the lowest FNP of type IIB, while SM had the highest FNP of type IIB. The highest fat content was observed in LL while SM had the lowest fat content. The proportions of SFA and MUFA were significantly (p<0.05) different among four muscles due to differences in the majority of fatty acids such as oleic (C18:1) and palmitic (C16:0) acids. The PUFA/SFA ratio was significantly (p<0.05) different among four muscles, and the highest PUFA/SFA ratio was observed in PM. Results suggested that LL and PM might be healthful because of higher desirable fatty acid value and PUFA/SFA ratio, respectively. Also, data showed that correlations between muscle fiber types and fatty acids proportion of goat muscles were reversed with those of cattle muscles.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Sung-Hyun Joo
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
| | - Allah Bakhsh
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea
| | - Ishamri Ismail
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea.,Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea.,Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea
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35
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Abstract
The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=-0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=-0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=-0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea
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36
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Kim SY, Kim K, Hwang YH, Park J, Jang J, Nam Y, Kang Y, Kim M, Park HJ, Lee Z, Choi J, Kim Y, Jeong S, Bae BS, Park JU. High-resolution electrohydrodynamic inkjet printing of stretchable metal oxide semiconductor transistors with high performance. Nanoscale 2016; 8:17113-17121. [PMID: 27722626 DOI: 10.1039/c6nr05577j] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
As demands for high pixel densities and wearable forms of displays increase, high-resolution printing technologies to achieve high performance transistors beyond current amorphous silicon levels and to allow low-temperature solution processability for plastic substrates have been explored as key processes in emerging flexible electronics. This study describes electrohydrodynamic inkjet (e-jet) technology for direct printing of oxide semiconductor thin film transistors (TFTs) with high resolution (minimum line width: 2 μm) and superb performance, including high mobility (∼230 cm2 V-1 s-1). Logic operations of the amplifier circuits composed of these e-jet-printed metal oxide semiconductor (MOS) TFTs demonstrate their high performance. Printed In2O TFTs with e-jet printing-assisted high-resolution S/D electrodes were prepared, and the direct printing of passivation layers on these channels enhanced their gate-bias stabilities significantly. Moreover, low process temperatures (<250 °C) enable the use of thin plastic substrates; highly flexible and stretchable TFT arrays have been demonstrated, suggesting promise for next-generation printed electronics.
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Affiliation(s)
- S-Y Kim
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - K Kim
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - Y H Hwang
- Radiation and Environmental Lab., Central Research Institute, Korea Hydro and Nuclear Power, Daejeon Metropolitan City, 34114, Republic of Korea
| | - J Park
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - J Jang
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - Y Nam
- Department of Materials Science and Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon Metropolitan City, 34141, Republic of Korea.
| | - Y Kang
- School of Electrical and Computer Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea
| | - M Kim
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - H J Park
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - Z Lee
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
| | - J Choi
- School of Electrical and Computer Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea
| | - Y Kim
- Department of Computer Engineering, Kwangwoon University, Seoul Metropolitan City, 01897, Republic of Korea
| | - S Jeong
- Division of Advanced Materials, Korea Research Institute of Chemical Technology (KRICT), Daejeon Metropolitan City, 34114, Republic of Korea
| | - B-S Bae
- Department of Materials Science and Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon Metropolitan City, 34141, Republic of Korea.
| | - J-U Park
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan Metropolitan City, 44919, Republic of Korea.
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Kim YW, Hong JM, Park DG, Choi JW, Kang DH, Kim YS, Zaidat OO, Demchuk AM, Hwang YH, Lee JS. Effect of Intracranial Atherosclerotic Disease on Endovascular Treatment for Patients with Acute Vertebrobasilar Occlusion. AJNR Am J Neuroradiol 2016; 37:2072-2078. [PMID: 27313131 DOI: 10.3174/ajnr.a4844] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2015] [Accepted: 04/24/2016] [Indexed: 02/01/2023]
Abstract
BACKGROUND AND PURPOSE Although intracranial atherosclerotic disease is often encountered during endovascular treatment for acute vertebrobasilar occlusions, its clinical implication is not well-known. We aimed to evaluate whether intracranial atherosclerotic disease influences the clinical outcomes following endovascular treatment of acute vertebrobasilar occlusive stroke. MATERIALS AND METHODS Fifty-one patients with acute vertebrobasilar occlusive stroke were included. The onset-to-groin puncture time was ≤12 hours, and aspiration- or stent-based thrombectomy was used as the primary treatment method. Following primary endovascular treatment, intracranial atherosclerotic disease (IAD group) was angiographically diagnosed when a fixed focal stenosis was observed at the occlusion site, whereas embolism (embolic group) was diagnosed if no stenosis was observed. Clinical and treatment variables were compared in both groups, and IAD was evaluated as a prognostic factor for clinical outcomes. RESULTS The baseline NIHSS score tended to be lower (14 versus 22, P = .097) in the IAD group (n = 19) than in the embolic group (n = 32). The procedural time was longer in the IAD group (96 versus 61 minutes, P = .002), despite similar rates of TICI 2b-3 (89.5% versus 87.5%, P = 1.000). The NIHSS score at 7 days was higher (21 versus 8, P = .060) and poor outcomes (mRS 4-6 at 3 months) were more frequent in the IAD group (73.7% versus 43.8%, P = .038). IAD (odds ratio, 5.469; 95% CI, 1.09-27.58; P = .040) was independently associated with poor outcomes. CONCLUSIONS An arterial occlusion related to IAD was associated with a longer procedural time and poorer clinical outcome. Further studies are warranted to elucidate the appropriate endovascular strategy.
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Affiliation(s)
- Y W Kim
- From the Departments of Neurology (Y.W.K., Y.H.H.).,Radiology (Y.W.K., D.-H.K., Y.S.K.)
| | - J M Hong
- Departments of Neurology (J.M.H., D.G.P., J.S.L.)
| | - D G Park
- Departments of Neurology (J.M.H., D.G.P., J.S.L.)
| | - J W Choi
- Radiology (J.W.C.), Ajou University School of Medicine and Hospital, Suwon, Republic of Korea
| | - D-H Kang
- Radiology (Y.W.K., D.-H.K., Y.S.K.).,Neurosurgery (D.-H.K.), Kyungpook National University School of Medicine and Hospital, Daegu, Republic of Korea
| | - Y S Kim
- Radiology (Y.W.K., D.-H.K., Y.S.K.)
| | - O O Zaidat
- Radiology (J.W.C.), Ajou University School of Medicine and Hospital, Suwon, Republic of Korea
| | - A M Demchuk
- Radiology (J.W.C.), Ajou University School of Medicine and Hospital, Suwon, Republic of Korea
| | - Y H Hwang
- From the Departments of Neurology (Y.W.K., Y.H.H.)
| | - J S Lee
- Departments of Neurology (J.M.H., D.G.P., J.S.L.)
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Jung EY, Hwang YH, Joo ST. The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer. Korean J Food Sci Anim Resour 2016; 36:145-51. [PMID: 27194921 PMCID: PMC4869539 DOI: 10.5851/kosfa.2016.36.2.145] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 03/23/2016] [Accepted: 03/24/2016] [Indexed: 11/23/2022] Open
Abstract
The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.
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Affiliation(s)
- Eun-Young Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Meat Science Laboratory, Department of Animal Science, Collage of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
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Jung EY, Hwang YH, Joo ST. Muscle profiling to improve the value of retail meat cuts. Meat Sci 2016; 120:47-53. [PMID: 27134030 DOI: 10.1016/j.meatsci.2016.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/07/2016] [Accepted: 04/11/2016] [Indexed: 12/25/2022]
Abstract
Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.
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Affiliation(s)
- E Y Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea
| | - Y H Hwang
- Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - S T Joo
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea; Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
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40
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Jung EY, Hwang YH, Joo ST. Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses. Korean J Food Sci Anim Resour 2015; 35:859-66. [PMID: 26877647 PMCID: PMC4726967 DOI: 10.5851/kosfa.2015.35.6.859] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 12/01/2015] [Accepted: 12/01/2015] [Indexed: 11/06/2022] Open
Abstract
To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.
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Affiliation(s)
- Eun-Young Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Meat Science Laboratory, Department of Animal Science, Collage of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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Kim HJ, Alam Z, Hwang JW, Hwang YH, Kim MJ, Yoon S, Byun Y, Lee DY. Optimal formation of genetically modified and functional pancreatic islet spheroids by using hanging-drop strategy. Transplant Proc 2013; 45:605-10. [PMID: 23498797 DOI: 10.1016/j.transproceed.2012.11.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2012] [Revised: 05/26/2012] [Accepted: 11/11/2012] [Indexed: 11/17/2022]
Abstract
BACKGROUND Rejection and hypoxia are important factors causing islet loss at an early stage after pancreatic islet transplantation. Recently, islets have been dissociated into single cells for reaggregation into so-called islet spheroids. Herein, we used a hanging-drop strategy to form islet spheroids to achieve functional equivalence to intact islets. METHODS To obtain single islet cells, we dissociated islets with trypsin-EDTA digestion for 10 minutes. To obtain spheroids, we dropped various numbers of single cells (125, 250, or 500 cells/30 μL drop) onto a Petri dish, that was inverted for incubation in humidified air containing 5% CO(2) at 37 °C for 7 days. The aggregated spheroids in the droplets were harvested for further culture. RESULTS The size of the aggregated islet spheroids depended on the number of single cells (125-500 cells/30 μL droplet). Their morphology was similar to that of intact islets without any cellular damage. When treated with various concentrations of glucose to evaluate responsiveness, their glucose-mediated stimulation index value was similar to that of intact islets, an observation that was attributed to strong cell-to-cell interactions in islet spheroids. However, islet spheroids aggregated in general culture dishes showed abnormal glucose responsiveness owing to weak cell-to-cell interactions. Cell-to-cell interactions in islet spheroids were confirmed with an anti-connexin-36 monoclonal antibody. Finally, nonviral poly(ethylene imine)-mediated interleukin-10 cytokine gene delivered beforehand into dissociated single cells before formation of islet spheroids increased the gene transfection efficacy and interleukin-10 secretion from islet spheroids >4-fold compared with intact islets. CONCLUSION These results demonstrated the potential application of genetically modified, functional islet spheroids with of controlled size and morphology using an hanging-drop technique.
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Affiliation(s)
- H J Kim
- Department of Bioengineering, College of Engineering, and Institute for Bioengineering and Biopharmaceutical Research, Hanyang University, Seoul, Republic of Korea
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Lee PS, Han Q, Yang HY, Lee SH, Hwang YH, Han SH, Kim TW. Effect of thermal annealing on the efficiency of heterojunction photovoltaic cells fabricated using poly(3-hexylthiophene) and methanofullerene, [6,6]-phenyl C61-butyric acid methyl ester. J Nanosci Nanotechnol 2012; 12:5577-5581. [PMID: 22966613 DOI: 10.1166/jnn.2012.6247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of thermal annealing on the efficiency of heterojunction photovoltaic (PV) cells that were fabricated using poly(3-hexylthiophene) (P3HT) and methanofullerene, [6,6]-phenyl C61-butyric acid methyl ester (PCBM) were investigated. The absorption spectra showed that the absorption intensity of the P3HT:PCBM layer that was annealed for 5 min had the highest value among the several samples with different annealing temperatures. The atomic force microscopy image showed that the P3HT:PCBM layer that was annealed for 5 min had the best surface morphology. The X-ray photoelectron spectroscopy demonstrated that the P3HT:PCBM layer that was annealed at 140 degrees C for 10 min enhanced the PCBM aggregation on the surface Al layer that was covered by the P3HT:PCBM layer. The efficiencies of the PV cells that were annealed at 3, 5, and 10 min were approximately 2.7, 4.2, and 3.5%, respectively. Based on the experiment results, the variations in the efficiency of the PV cells due their thermal treatment were described.
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Affiliation(s)
- P S Lee
- Department of Electronics and Computer Engineering, Hanyang University, Seoul 133-791, Korea
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Tsai HY, Liu HL, Hwang YH, Chen CC, Wan YL. SU-E-I-94: Survey of CT Image Quality and Patient Doses in Taiwan. Med Phys 2011. [DOI: 10.1118/1.3611668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Hwang YH, Song IB, Lee HK, Kim TW, Kim MS, Lim JH, Park BK, Yun HI. Pharmacokinetics and bioavailability of cefquinome in rabbits following intravenous and intramuscular administration. J Vet Pharmacol Ther 2011; 34:618-20. [PMID: 21615754 DOI: 10.1111/j.1365-2885.2011.01289.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Y H Hwang
- Research Institute of Veterinary Science, Chungnam National University, Daejeon, South Korea
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Abstract
The feasibility of a membrane contactor system for ammonia removal was studied. The mass transfer coefficient was used to quantitatively compare the effect of various operation conditions on ammonia removal efficiency. Effective removal of ammonia was possible with a Polytetrafluoroethylene (PTFE) membrane contactor system at all tested conditions. Among the various operation parameters, contact time and solution pH showed significant effect on the ammonia removal mechanism. The overall ammonia removal rate was not affected by influent suspended solution concentration unlike other pressure driven membrane filtration processes. Also the osmotic distillation phenomena which deteriorate the mass transfer efficiency can be minimized by preheating of influent wastewater. A membrane contactor system can be a possible alternative to treat high strength nitrogen wastewater by optimizing operation conditions such as stripping solution flow rate, influent wastewater temperature, and influent pH.
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Affiliation(s)
- Y T Ahn
- Department of Civil and Environmental Engineering, The Pennsylvania State University, University Park, PA 16802, USA
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Hwang YH, Kim GD, Jeong JY, Hur SJ, Joo ST. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci 2010; 86:456-61. [PMID: 20598446 DOI: 10.1016/j.meatsci.2010.05.034] [Citation(s) in RCA: 174] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2009] [Revised: 01/04/2010] [Accepted: 05/14/2010] [Indexed: 11/15/2022]
Abstract
To investigate the relationships between muscle fiber characteristics and meat quality traits of Korean native cattle, Hanwoo, Longissimus dorsi (LD), Psoas major (PM) and Semimembranosus (SM) muscles obtained from 18 Hanwoo steers and the muscle fiber characteristics were measured by histochemical analysis. Fiber number, area percentages and density of type IIA and IIB were lower in SM muscle, but higher in PM muscle than other muscles. LD muscle had higher pH(24h), L* value and fat content whereas SM muscle had lower L* value and fat content. The lowest WBSF with longer sarcomere length was observed in PM muscle, while SM muscle showed the highest WBSF with shorter sarcomere length. Consequently, the percentage of type I and IIB were highly correlated with meat quality traits and inversely correlated with fat content, L* value and WBSF. Fiber number and area percentage of type I had a positive correlation with fat content and L* value and a negative correlation with WBSF. These results suggest that Hanwoo steers had high marbling, more lightness and tenderness when the percentage of type I was high and the percentage of type IIB was low in muscle.
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Affiliation(s)
- Young-Hwa Hwang
- Division of Applied Life Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Republic of Korea
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Hwang YH, Kim DG, Ahn YT, Moon CM, Shin HS. Fate of nitrogen species in nitrate reduction by nanoscale zero valent iron and characterization of the reaction kinetics. Water Sci Technol 2010; 61:705-712. [PMID: 20150707 DOI: 10.2166/wst.2010.895] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This study investigates the fate of nitrogen species during nitrate reduction by nanoscale zero valent iron (NZVI) as well as the related kinetics. The NZVI used for the experiments was prepared by chemical reduction without a stabilizing agent. The pseudo first order kinetic constant of nitrate reduction at 30 degrees C with an NZVI/nitrate ratio of 1.25:1, which were the reference conditions of this study, was 4.08 h(-1) (R(2)=0.955). A nitrogen mass balance was established by quantitative analysis of aqueous-phase and gas-phase nitrogen species. The results confirm that the nitrate was converted to ammonium ion, that ammonia stripping subsequently occurred under a strong alkaline condition, and that the total amount of aqueous nitrogen was consequently reduced. The nitrate reduction rate also increased with a lower pH and a higher temperature when microscale ZVI was used. However, in contrast to the reaction by microscale ZVI, the nitrate reduction rate by NZVI was higher for an unbuffered condition, possibly due to the abundance of surface atoms and the smaller size.
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Affiliation(s)
- Y H Hwang
- Department of Civil and Environmental Engineering, Korea Advanced Institute of Science and Technology, Yuseong-gu, Daejeon 305-701, South Korea.
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Affiliation(s)
- H S Yang
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea
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Abstract
Discoloration characteristics of 3 major muscles (LD, Longissimus dorsi; PM, Psoas major; SM, Semimemebranosus) from Korean native cattle (Hanwoo) were monitored during 7 d of cold storage at 4 degrees C. The muscles were obtained from 12 Hanwoo carcasses at 24 h postmortem. Meat color (CIE L*, a*, b*), myoglobin (Mb) concentration, chemical form, metmyoglobin (MetMb) reducing ability (MRA), mitochondria concentration, and thiobarbituric acid reactive substance (TBARS) were measured at 1, 3, 5, and 7 d of storage. Although there were no significant differences in CIE a* and b*-values between the 3 muscles at day 1, the values of PM muscle were significantly (P < 0.05) lower than those of LD and SM muscles at day 5 and 7. PM muscle showed a rapid decrease in the oxymyoglobin (OxyMb) and an increase in MetMb, which resulted in a significantly (P < 0.05) higher percentage of MetMb in PM muscle compared to LD and SM muscles. Also, the Mb and mitochondria concentration of PM muscle was significantly (P < 0.05) higher than those of LD and SM muscles. However, there were no significant differences in MRA, pH, or TBARS between the 3 muscles during 7 d of cold storage. It was concluded that rapid discoloration (that is, MetMb accumulation) in PM muscle of Hanwoo could be due to its higher contents of Mb and mitochondria.
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Affiliation(s)
- J Y Jeong
- Gyeongsang Natl. Univ., Jinju, Korea
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50
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Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST. Effect of chilling temperature of carcass on breast meat quality of duck. Poult Sci 2008; 87:1860-7. [PMID: 18753455 DOI: 10.3382/ps.2007-00194] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0 degrees C, in cold water at 10 degrees C, and in water at 20 degrees C. Results revealed that carcass temperatures were different (P < 0.05) at 50 and 120 min of postmortem with lower temperatures at the 0 degrees C treatment (P < 0.05). The pH over the first 24 h postmortem was not different (P > 0.05) among treatments, with the exception of 50 min postmortem. The pH of breast meat in the 0 degrees C treatment was higher (P < 0.05) than that of 20 degrees C treatment at 50 min postmortem (just after chilling). No other differences (P > 0.05) in pH existed among treatments. Drip loss, cooking loss, and moisture content were not different for breast meat samples that were chilled at different temperatures. Differences (P < 0.05) were found in CIE (L, a, and b) color values. Lightness (L) increased, whereas redness (a) decreased as the chill water temperature increased. Lower yellowness (b) was found in the breast meat samples at the 10 degrees C chill water temperature. However, shear force, sarcomere length, and protein solubility were not different (P > 0.05) among the breast meat samples chilled at different chill water temperatures. It may be concluded that chilling duck carcasses at different temperature ranges from 0 to 20 degrees C did not influence muscle shortening or meat quality, except in regard to breast meat color.
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Affiliation(s)
- M S Ali
- Division of Applied Life Science, Gyeongsang National University, Jinju, Gyeongnam, Korea
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